This document provides guidelines and requirements for obtaining Halal certification for food and chemical products. It begins with key terminology used in Halal requirements. It then outlines general guidelines for determining if a food is Halal or Haram. The document provides specific requirements for meat/poultry, fish/seafood, eggs/dairy, and vegetable products. It discusses requirements for food ingredients and addresses questionable ingredients. The document also covers issues like GMOs, biotechnology, sanitation, and cross-contamination. It outlines HFCE's Halal certification process and guidelines.
Halal refers to things permitted under Islamic law, while haram means prohibited. Foods are halal if they do not contain pork or alcohol, and the animal was properly slaughtered. Some foods of uncertain origin are considered mashbooh. Halal certification verifies a product meets Islamic rules and allows companies to access the large halal market. Manufacturers must ensure raw materials, facilities, and processes maintain halal standards for hygiene, separation from non-halal items, and supplier approval. Maintaining halal compliance requires coordination across departments like purchasing, quality control, research and development, warehousing, and logistics.
Halal Awareness is a training program which focus on the basic requirements on Malaysia Halal Certification.
This program covers on the concept of Halal in Islam, What Does Halal Means to the Muslim, The principles of Halal and Haram in Islam and also on the fundamental requirements for certification.
HALAL INTERNAL AUDIT (FOOD : MALAYSIA HALAL CERTIFICATION REQUIREMENTS)AzurahAbdulAziz
This is Halal Internal Audit discussion for Malaysia Halal Certification Requirements. This material focus on how to obtain audit evidence based on the common audit method used. Audit method used are examine, questioning and observation.
This document provides guidance for food businesses on establishing and maintaining a halal management system in accordance with sharia law. It defines key terms related to halal and outlines requirements for various aspects of halal food production including premises, equipment, hygiene, slaughtering, processing, storage, transportation, packaging and labeling. The requirements are intended to help ensure food and its ingredients are free from anything prohibited by sharia law and prevent contamination and mixing with non-halal items at all stages of production and handling.
This document provides an overview of halal requirements for food managers and factory owners. It discusses general halal principles, certification procedures, and the services offered by AmalMerge International to help companies implement halal compliance programs. Key points covered include halal guidelines, responsibilities of managers, sources of halal food, slaughtering and processing standards, and training courses on topics like HACCP and GMP.
Fundamentals Of Halal And Halal Food Industry Chapter 1Ku Faris Syahmi
The document discusses the principles of halal according to Islamic law. It defines halal as permissible and lawful, and explains that halal applies not just to food but also other products. The key principles outlined are that all things are halal except for what is specifically prohibited in the Quran such as pork, blood, carrion and animals not slaughtered properly. Halal food must also be wholesome, not poisonous, intoxicating or hazardous to health. The document further explores the rationales for certain prohibitions and the importance of adhering to halal principles in one's lifestyle as a Muslim.
The document discusses halal food certification and guidelines. It provides an overview of halal concepts in Islam, outlines differences between halal and kosher practices, and describes the halal certification process of the Islamic Society of North America Canada including application procedures, auditing, and labeling requirements.
Halal refers to things permitted under Islamic law, while haram means prohibited. Foods are halal if they do not contain pork or alcohol, and the animal was properly slaughtered. Some foods of uncertain origin are considered mashbooh. Halal certification verifies a product meets Islamic rules and allows companies to access the large halal market. Manufacturers must ensure raw materials, facilities, and processes maintain halal standards for hygiene, separation from non-halal items, and supplier approval. Maintaining halal compliance requires coordination across departments like purchasing, quality control, research and development, warehousing, and logistics.
Halal Awareness is a training program which focus on the basic requirements on Malaysia Halal Certification.
This program covers on the concept of Halal in Islam, What Does Halal Means to the Muslim, The principles of Halal and Haram in Islam and also on the fundamental requirements for certification.
HALAL INTERNAL AUDIT (FOOD : MALAYSIA HALAL CERTIFICATION REQUIREMENTS)AzurahAbdulAziz
This is Halal Internal Audit discussion for Malaysia Halal Certification Requirements. This material focus on how to obtain audit evidence based on the common audit method used. Audit method used are examine, questioning and observation.
This document provides guidance for food businesses on establishing and maintaining a halal management system in accordance with sharia law. It defines key terms related to halal and outlines requirements for various aspects of halal food production including premises, equipment, hygiene, slaughtering, processing, storage, transportation, packaging and labeling. The requirements are intended to help ensure food and its ingredients are free from anything prohibited by sharia law and prevent contamination and mixing with non-halal items at all stages of production and handling.
This document provides an overview of halal requirements for food managers and factory owners. It discusses general halal principles, certification procedures, and the services offered by AmalMerge International to help companies implement halal compliance programs. Key points covered include halal guidelines, responsibilities of managers, sources of halal food, slaughtering and processing standards, and training courses on topics like HACCP and GMP.
Fundamentals Of Halal And Halal Food Industry Chapter 1Ku Faris Syahmi
The document discusses the principles of halal according to Islamic law. It defines halal as permissible and lawful, and explains that halal applies not just to food but also other products. The key principles outlined are that all things are halal except for what is specifically prohibited in the Quran such as pork, blood, carrion and animals not slaughtered properly. Halal food must also be wholesome, not poisonous, intoxicating or hazardous to health. The document further explores the rationales for certain prohibitions and the importance of adhering to halal principles in one's lifestyle as a Muslim.
The document discusses halal food certification and guidelines. It provides an overview of halal concepts in Islam, outlines differences between halal and kosher practices, and describes the halal certification process of the Islamic Society of North America Canada including application procedures, auditing, and labeling requirements.
This presentation was given by Associate Professor Shuahaimi Mustafa, Universiti Putri Malaysia, at the Vita Foods Conference in Hong Kong, 2-3 September 2014
This document outlines supplier control procedures for a halal assurance system. It discusses ensuring raw materials are consistently halal-certified through valid documentation from approved suppliers. Suppliers must only provide halal ingredients and avoid haram materials. The purchasing department only sources from an approved halal supplier list and audits suppliers yearly or for quality complaints. Supplier transportation must be dedicated to halal products and avoid contamination from haram materials.
The document provides an overview of the Halal Assurance Management System (HAS). It discusses the importance of HAS in complying with Malaysia's Halal certification requirements throughout the supply chain. The key aspects of implementing HAS include establishing management responsibility, an internal halal committee, identifying halal critical control points, documentation procedures, and verification processes. The roles and responsibilities of the internal halal committee are also outlined, such as developing HAS manuals, conducting risk analyses, and ensuring personnel are trained on halal requirements.
A Halal product is defined as:
1) It cannot contain any part of an animal prohibited by Shariah law or that was not slaughtered according to Shariah law.
2) It cannot contain anything impure according to Shariah law like certain animal byproducts or urine from young boys.
3) It cannot intoxicate or contain any human parts prohibited by Shariah law.
The document discusses halal standards and processes according to Islamic law. It provides verses from the Quran that outline prohibited and permitted foods, including prohibitions on pork, blood, carnivorous animals, and alcohol. It defines halal foods as those permitted by Allah and outlines guidelines for selecting halal foods, including ensuring lawful slaughter and prohibiting contamination with haram materials. Specific rules for halal slaughter are outlined, including requirements that the slaughterer be Muslim and mention Allah during slaughter.
Syed Noor Mustafa Shah is a Junior Officer Compliance at Pearl Confectionery Pvt Ltd who is responsible for Halal internal auditing. The document outlines the learning objectives and key concepts for an internal auditor training on Halal food, including the concept of Halal food, related terminology, Halal certification processes, categorization of audit findings, and the Halal Food Management System standard. It provides definitions and explanations of important Halal terms and requirements for organizations in the food chain to establish and maintain an effective Halal Food Safety Management System.
This document provides an overview of the global halal market from a presentation by Abdalhamid Evans, a senior analyst at Imarat Consultants. The presentation aims to raise awareness of the halal market, provide context for constructive thinking, and stimulate ideas for growth. It discusses how the halal market has evolved over time and expanded from food to include sectors like personal care, pharmaceuticals, and logistics. The halal supply chain is also recognized as needing farm-to-fork compliance, driven by governments and multinational corporations. Standards for health and safety are increasing in importance.
Obtaining Halal certificate is essential for businesses to market their halal products. Business persons who are manufacturing and selling halal products need to know the purpose and importance of the certification to carry out their business.
The document discusses opportunities in the global halal industry. It notes that the world Muslim population is over 1.8 billion and growing, with the global halal market estimated at $2.3 trillion excluding Islamic banking. Key regions and countries in the halal industry are identified, along with leading companies. Malaysia is highlighted as aiming to be an international halal hub and leader in standards.
This document discusses Halal and Haram foods in Islam. It defines Halal food as permissible and lawful, containing only ingredients from lawful sources that have been properly slaughtered, prepared and stored without contact with impure items. Haram foods include pork, alcohol, blood and dead animals. The document outlines reasons why pork and alcohol are prohibited, such as health risks. It stresses the importance of Halal certification to ensure complex supply chains meet Islamic standards through professional monitoring and evaluation. The Halal slaughter method of zibah is described as a swift cut to major blood vessels while avoiding injury to the spinal cord.
This document discusses halal ingredients in food processing. It defines halal food as permissible according to Islamic law and outlines sources of halal ingredients from animals, plants, and synthetics. Haram ingredients from pork, alcohol, or non-Islamically slaughtered animals are prohibited. Some ingredients of questionable source like gelatin and emulsifiers are discussed. Requirements for halal food processing include using halal ingredients from halal sources and avoiding cross-contamination.
Halal Ingredient- Processe Food refers to basic introduction of what is Halal Ingredients and related process which is possible in producing the ingredients. Also highlight the possible hazards related to Halal during processing.
The document summarizes Pakistan's role in halal food standardization through the Pakistan Standards & Quality Control Authority (PSQCA). It discusses how PSQCA developed halal food standards in accordance with OIC guidelines, establishing a technical committee to develop PS 3733 on halal food management systems and PS 4992 on halal certification bodies. It provides an overview of the salient features and requirements of these two standards to ensure organizations and certification bodies conform with halal requirements. Challenges to harmonized implementation include increasing awareness, supporting infrastructure, and building human resource capacity.
The document discusses the basic principles of halal standards according to Islamic law. It defines halal as lawful and permitted, and explains that Muslims must follow halal principles in their daily lives. The key points are:
1) Halal applies not just to food but to all aspects of life, and ensures products are clean, healthy, and permissible for Muslim consumption.
2) Certain animals are considered halal, such as all aquatic animals except poisonous, carnivorous, or sharp-clawed ones. Land animals must be slaughtered properly and cannot be dogs, pigs, or certain pest animals.
3) Strict hygiene standards are required to avoid contamination from filth, unclean substances,
This is a program which focus on the Malaysia Halal Certification requirements and internal audit process flow and general activities in each mentioned internal audit process step.
This program is suitable for beginners and intermediate users as the explaination or content focus on introductory level of how to conduct an internal audit.
The document discusses Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP). It provides background on the development of international food safety standards by organizations like Codex Alimentarius and ISO. GMP covers all aspects of food production to ensure quality and safety, including facilities, equipment, employee training, sanitation, and process controls. GHP focuses on minimum hygiene requirements throughout the food chain from production to consumption. Both are important frameworks to protect consumer health.
This document discusses Halal research and development. It defines research and outlines the key requirements for Halal R&D, including expertise in relevant fields, collaboration with international institutions, and adherence to Shariah law. It also examines the areas and challenges of Halal R&D, such as a lack of dedicated laboratories and standardized Halal standards. Benchmarking and strategies to strengthen Halal R&D are proposed, including specifying it as a focus area and building skills and expertise in both public and private research institutions.
Recent Development In Halal Food AnalysisIslamiculture
The document summarizes recent developments in halal food analysis. It discusses the increasing global demand for halal food due to the Muslim population growth. Ensuring food is genuinely halal according to Islamic law is important but challenging given modern food processing and fraudulent cases. New analytical methods are being developed including FTIR spectroscopy, electronic nose technology, and molecular biology techniques to better detect haram ingredients like pork in processed foods claimed to be halal.
Bob asked Yunus about the concepts of halal and haram in Islam. Yunus explained that halal refers to things that are permissible according to the Quran and teachings of Prophet Muhammad, while haram refers to things that are prohibited. As an example, Yunus noted that Islam prohibits the consumption of blood, as blood contains uric acid which can be harmful.
The document provides an overview of the status and growth of the global halal industry, with Malaysia positioned as the leading player. It notes growing interest in halal from countries like the UAE, Japan, Brazil, USA, UK, and China. Malaysia has a comprehensive institutional framework supporting its halal industry through agencies focused on areas like standards, certification, investment promotion, and SME development. The halal industry in Malaysia directly employs over 300,000 people and generated over RM19 billion in exports in 2015. The document outlines Malaysia's continued efforts to strengthen its leadership in the global halal industry through 2025.
This presentation was given by Associate Professor Shuahaimi Mustafa, Universiti Putri Malaysia, at the Vita Foods Conference in Hong Kong, 2-3 September 2014
This document outlines supplier control procedures for a halal assurance system. It discusses ensuring raw materials are consistently halal-certified through valid documentation from approved suppliers. Suppliers must only provide halal ingredients and avoid haram materials. The purchasing department only sources from an approved halal supplier list and audits suppliers yearly or for quality complaints. Supplier transportation must be dedicated to halal products and avoid contamination from haram materials.
The document provides an overview of the Halal Assurance Management System (HAS). It discusses the importance of HAS in complying with Malaysia's Halal certification requirements throughout the supply chain. The key aspects of implementing HAS include establishing management responsibility, an internal halal committee, identifying halal critical control points, documentation procedures, and verification processes. The roles and responsibilities of the internal halal committee are also outlined, such as developing HAS manuals, conducting risk analyses, and ensuring personnel are trained on halal requirements.
A Halal product is defined as:
1) It cannot contain any part of an animal prohibited by Shariah law or that was not slaughtered according to Shariah law.
2) It cannot contain anything impure according to Shariah law like certain animal byproducts or urine from young boys.
3) It cannot intoxicate or contain any human parts prohibited by Shariah law.
The document discusses halal standards and processes according to Islamic law. It provides verses from the Quran that outline prohibited and permitted foods, including prohibitions on pork, blood, carnivorous animals, and alcohol. It defines halal foods as those permitted by Allah and outlines guidelines for selecting halal foods, including ensuring lawful slaughter and prohibiting contamination with haram materials. Specific rules for halal slaughter are outlined, including requirements that the slaughterer be Muslim and mention Allah during slaughter.
Syed Noor Mustafa Shah is a Junior Officer Compliance at Pearl Confectionery Pvt Ltd who is responsible for Halal internal auditing. The document outlines the learning objectives and key concepts for an internal auditor training on Halal food, including the concept of Halal food, related terminology, Halal certification processes, categorization of audit findings, and the Halal Food Management System standard. It provides definitions and explanations of important Halal terms and requirements for organizations in the food chain to establish and maintain an effective Halal Food Safety Management System.
This document provides an overview of the global halal market from a presentation by Abdalhamid Evans, a senior analyst at Imarat Consultants. The presentation aims to raise awareness of the halal market, provide context for constructive thinking, and stimulate ideas for growth. It discusses how the halal market has evolved over time and expanded from food to include sectors like personal care, pharmaceuticals, and logistics. The halal supply chain is also recognized as needing farm-to-fork compliance, driven by governments and multinational corporations. Standards for health and safety are increasing in importance.
Obtaining Halal certificate is essential for businesses to market their halal products. Business persons who are manufacturing and selling halal products need to know the purpose and importance of the certification to carry out their business.
The document discusses opportunities in the global halal industry. It notes that the world Muslim population is over 1.8 billion and growing, with the global halal market estimated at $2.3 trillion excluding Islamic banking. Key regions and countries in the halal industry are identified, along with leading companies. Malaysia is highlighted as aiming to be an international halal hub and leader in standards.
This document discusses Halal and Haram foods in Islam. It defines Halal food as permissible and lawful, containing only ingredients from lawful sources that have been properly slaughtered, prepared and stored without contact with impure items. Haram foods include pork, alcohol, blood and dead animals. The document outlines reasons why pork and alcohol are prohibited, such as health risks. It stresses the importance of Halal certification to ensure complex supply chains meet Islamic standards through professional monitoring and evaluation. The Halal slaughter method of zibah is described as a swift cut to major blood vessels while avoiding injury to the spinal cord.
This document discusses halal ingredients in food processing. It defines halal food as permissible according to Islamic law and outlines sources of halal ingredients from animals, plants, and synthetics. Haram ingredients from pork, alcohol, or non-Islamically slaughtered animals are prohibited. Some ingredients of questionable source like gelatin and emulsifiers are discussed. Requirements for halal food processing include using halal ingredients from halal sources and avoiding cross-contamination.
Halal Ingredient- Processe Food refers to basic introduction of what is Halal Ingredients and related process which is possible in producing the ingredients. Also highlight the possible hazards related to Halal during processing.
The document summarizes Pakistan's role in halal food standardization through the Pakistan Standards & Quality Control Authority (PSQCA). It discusses how PSQCA developed halal food standards in accordance with OIC guidelines, establishing a technical committee to develop PS 3733 on halal food management systems and PS 4992 on halal certification bodies. It provides an overview of the salient features and requirements of these two standards to ensure organizations and certification bodies conform with halal requirements. Challenges to harmonized implementation include increasing awareness, supporting infrastructure, and building human resource capacity.
The document discusses the basic principles of halal standards according to Islamic law. It defines halal as lawful and permitted, and explains that Muslims must follow halal principles in their daily lives. The key points are:
1) Halal applies not just to food but to all aspects of life, and ensures products are clean, healthy, and permissible for Muslim consumption.
2) Certain animals are considered halal, such as all aquatic animals except poisonous, carnivorous, or sharp-clawed ones. Land animals must be slaughtered properly and cannot be dogs, pigs, or certain pest animals.
3) Strict hygiene standards are required to avoid contamination from filth, unclean substances,
This is a program which focus on the Malaysia Halal Certification requirements and internal audit process flow and general activities in each mentioned internal audit process step.
This program is suitable for beginners and intermediate users as the explaination or content focus on introductory level of how to conduct an internal audit.
The document discusses Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP). It provides background on the development of international food safety standards by organizations like Codex Alimentarius and ISO. GMP covers all aspects of food production to ensure quality and safety, including facilities, equipment, employee training, sanitation, and process controls. GHP focuses on minimum hygiene requirements throughout the food chain from production to consumption. Both are important frameworks to protect consumer health.
This document discusses Halal research and development. It defines research and outlines the key requirements for Halal R&D, including expertise in relevant fields, collaboration with international institutions, and adherence to Shariah law. It also examines the areas and challenges of Halal R&D, such as a lack of dedicated laboratories and standardized Halal standards. Benchmarking and strategies to strengthen Halal R&D are proposed, including specifying it as a focus area and building skills and expertise in both public and private research institutions.
Recent Development In Halal Food AnalysisIslamiculture
The document summarizes recent developments in halal food analysis. It discusses the increasing global demand for halal food due to the Muslim population growth. Ensuring food is genuinely halal according to Islamic law is important but challenging given modern food processing and fraudulent cases. New analytical methods are being developed including FTIR spectroscopy, electronic nose technology, and molecular biology techniques to better detect haram ingredients like pork in processed foods claimed to be halal.
Bob asked Yunus about the concepts of halal and haram in Islam. Yunus explained that halal refers to things that are permissible according to the Quran and teachings of Prophet Muhammad, while haram refers to things that are prohibited. As an example, Yunus noted that Islam prohibits the consumption of blood, as blood contains uric acid which can be harmful.
The document provides an overview of the status and growth of the global halal industry, with Malaysia positioned as the leading player. It notes growing interest in halal from countries like the UAE, Japan, Brazil, USA, UK, and China. Malaysia has a comprehensive institutional framework supporting its halal industry through agencies focused on areas like standards, certification, investment promotion, and SME development. The halal industry in Malaysia directly employs over 300,000 people and generated over RM19 billion in exports in 2015. The document outlines Malaysia's continued efforts to strengthen its leadership in the global halal industry through 2025.
This document discusses Halal and Haram foods according to Islamic law. It defines Halal food as lawful or permitted under Sharia and includes meats slaughtered correctly, fresh foods, grains, and foods from Jews and Christians. Haram foods are prohibited and include intoxicants, alcohol, blood products, pork, and foods dedicated to other gods. The demand for Halal foods is increasing as the Muslim population grows. Islamic law provides guidelines for permissible foods through the Quran, Hadiths, and scholarly interpretations.
This presentation discusses halal and haram in Islam. It defines halal as any action approved by the Quran or prophet Muhammad, such as lawful food like meat slaughtered by saying Allah's name. Haram is forbidden by Allah, like intoxicants, pork, or showing one's body unnecessarily. Makruh means strongly discouraged due to harm. Examples of halal food are provided for children. Quotes from the Quran warn against intoxicants and gambling. Overall it outlines distinctions between permissible, forbidden, and discouraged actions in Islam.
The document discusses the Islamic concepts of halal (lawful) and haram (unlawful) as they relate to earning and spending wealth. It provides 10 hadith from the Prophet Muhammad emphasizing that Muslims should only seek halal wealth through legitimate means, avoid doubtful sources of income, and not consume haram wealth, as doing so could prevent one from entering heaven.
1. The document discusses the Islamic concepts of halal (permissible) and haram (prohibited), providing examples of food restrictions.
2. It describes the humane method of Islamic animal slaughter where the throat is cut swiftly, disconnecting pain nerves before the animal loses consciousness from blood loss within 6 seconds.
3. Modern scientific studies are cited finding Islamic slaughter to be less painful than other methods like bolt gun stunning, and that pork consumption poses health risks due to parasites, high uric acid content, and other factors.
This document provides an overview of Halal marketing. It discusses what Halal means, principles related to Halal, Halal certification processes, the global Halal marketplace, nature of Halal brands, and theories related to Halal purchase intention. Key points include that Halal refers to lawful and good according to the Quran, certification is provided by authorized Islamic organizations, the global Halal market is valued at $2.3 trillion with food and beverages being the largest segment, and theories like the Theory of Planned Behavior are used to understand factors influencing Halal purchase intention.
This document provides an overview of halal logistics. It discusses what halal means and how the concept applies not just to food but also other products and services. It defines halal logistics as managing procurement, movement, storage, and handling of materials in compliance with Islamic law. The document outlines standards for halal logistics, including separating halal and non-halal products in storage and transportation. It also discusses government and private sector initiatives to develop halal logistics and the opportunities it presents.
Keynote address Halal Food Production and AuthenticationAzhar Easa
The document discusses halal food production and authentication. It outlines the Malaysian halal standards for food production, preparation, handling and storage. It emphasizes the importance of process control to ensure halal compliance at all stages of production. Key aspects of halal process control include planning, documented procedures, training, monitoring, record keeping and contingency plans. The management must ensure that all inputs, processes and outputs meet halal requirements. Halal assurance is similar to quality assurance in ensuring all requirements for halal are satisfied. Issues in halal food production can arise from increasing consumer education, new media and perceptions. The global halal food market is estimated at $150-500 billion annually.
The document provides a demonstration of how AlFitrahNet® System can be used to trace products and verify halal certification. It shows how a retail store manager used the system to trace a defective chicken back to the slaughterhouse after a customer complaint. It also demonstrates how a retail QA officer used the system to ensure the sausage and ingredients at his store were halal certified by checking certificates and halal status at each stage of the supply chain.
Muncan food corp. Specializes in 125 homemade meat products such as sausages, bacons (15+ types featured in numerous articles), salamis, hams, cold cuts, and prosciuttos. Visit www.MuncanFoodCorp.com
E-numbers represent food additives approved for use in the European Union. Some E-numbers contain animal-derived ingredients that are prohibited according to Islamic law. Additives of concern include cochineal (E120) derived from insects, gelatin (E441) from pork or cattle bones/hides, and edible bone phosphate (E542) from animal bones. Manufacturers are required to list additives on food labels in the EU.
This document provides a list of food additives categorized by their E-number, name, function and ruling on whether they are halal (permissible), haram (prohibited), or mushbooh (uncertain) according to Islamic law. Some additives are noted as having possible health issues like allergic reactions or being genetically modified. The additives fall under categories of colourings, preservatives, antioxidants, emulsifiers, thickeners, stabilizers and other functions. The ruling (halal, haram, mushbooh) is given for each additive.
This document discusses strategies for differentiated instruction to meet the needs and talents of diverse students. It emphasizes assessing students to inform instruction, flexible grouping, and using technology tools. The goals are to understand students and provide an education that maximizes their potential. Differentiation requires understanding students, using various instructional strategies, and grouping flexibly. The document provides examples of how one elementary school implements differentiated instruction.
Halal Research Council is an organization working globally on Halal certifications in order to cater the needs of food and nutrition agencies and side by side non-food agencies especially in the FMCG sectors.
Halal Research has organized “One Day Specialized International Workshop on Halal Meat” on 8th October, 2013 at Dubai. The key goal of the International Workshop was to highlight the importance of consuming Halal Meat, Halal Meat export, Halal International Meat Market Potential and development of Halal Meat Concept among the masses.
The document outlines standards for halal tourism in Iran as established by the Iranian National Standard Organization. It defines key terms related to halal tourism and lists references used to develop the standards. The standards aim to ensure tourism practices in Iran, including accommodations, activities, and food/drink, are in line with Islamic teachings and Shiite beliefs and fatwas. They also seek to make Iran's existing tourism infrastructure more compatible with the concept of halal tourism to attract Muslim tourists from around the world.
This document discusses halal certified folic acid from a Chinese food ingredients supplier. It begins by explaining that halal means lawful or permitted in Arabic, while haram means sinful or prohibited. It then discusses that folic acid is generally considered halal as a vitamin, but the supplier ensures it is 100% halal by confirming pig products and alcohol are not used in manufacturing. The supplier has supplied halal certified folic acid globally for many years and can provide halal certification upon request.
This document discusses halal certified folic acid from a company called Foodchem. It begins by explaining what halal means in Islamic food and auditing processes for determining if a product is halal. It then discusses that folic acid is generally considered halal as a vitamin. However, the company ensures folic acid is 100% halal by confirming no pig products were used in manufacturing and no other haram ingredients were added. The document concludes by stating Foodchem has supplied halal certified folic acid globally for many years and can provide halal certification upon request.
Halal Certification Authority (HCA) provides Halal certification to help manufacturers gain access to the large Halal product market. As the largest certifier since its founding in 1993, HCA uses a straightforward certification process involving inspecting facilities and production lines to ensure products are free of non-Halal ingredients and contamination. HCA certification allows companies to access over one-fifth of the world's population and comply with the dietary requirements of Muslims.
This presentation provides a brief overview of Halal Research Council as a Shariah consulting advisory based in Pakistan. It outlines the various undertakings and initiatives globally carried out by the organisation.
The document discusses halal certification of xylitol. It begins by explaining that halal means lawful or permitted in Arabic, while haram means prohibited. It then notes that xylitol is isolated from hardwoods or corncobs and is generally considered halal as a plant-derived ingredient. However, the manufacturer audits the production process to ensure it is pig-free and contains no other haram ingredients. The document concludes that Foodchem's halal-certified xylitol meets these standards and is supplied worldwide, with certification provided upon request.
This document discusses halal certified inositol, which is an essential nutritional supplement isolated from corn plants. The document states that as a plant-derived ingredient, inositol is generally recognized as halal. It then discusses two key points that are audited to ensure the inositol is 100% halal - that no pig products are used in the manufacturing process and that no other haram ingredients are used. The document confirms that the manufacturing process of inositol is pig-free and uses only crop-based raw materials, with no other haram ingredients. It also states that the company supplying the halal certified inositol provides halal certification to customers worldwide.
This document discusses halal certified inositol, which is an essential nutritional supplement isolated from corn plants. The document states that as a plant-derived ingredient, inositol is generally recognized as halal. It then discusses two key points that are audited to ensure the inositol is 100% halal - that no pig products are used in the manufacturing process and that no other haram ingredients are used. The document confirms that the manufacturing process of inositol is pig-free and uses only crop-based raw materials, with no other haram ingredients. It also states that the company supplying the halal certified inositol provides halal certification to customers worldwide.
The document discusses halal certification for caffeine anhydrous. It begins by explaining that halal means lawful or permitted in Arabic, while haram means prohibited. For a food ingredient to be certified halal, its source and manufacturing process must be audited. The document then notes that caffeine anhydrous is generally considered halal as it is plant-derived from coffee and tea. However, the manufacturer audits that no pig products or alcohols are used in production. The manufacturer confirms their caffeine anhydrous production is pig-free and uses no other haram ingredients. As such, they can provide halal certification for caffeine anhydrous.
The document discusses halal certification for caffeine anhydrous. It begins by explaining that halal means lawful or permitted in Arabic, while haram means prohibited. For a food ingredient to be certified halal, its source and manufacturing process must be audited. The document then notes that caffeine anhydrous is generally considered halal as it is plant-derived from coffee and tea. However, the manufacturer audits that no pig products or alcohol are used in production. The manufacturer confirms their caffeine anhydrous production meets halal standards, and they provide halal certification to customers.
This document discusses halal certified glycerol. It begins by explaining that halal means lawful or permitted in Arabic, while haram means sinful or prohibited. For products of unclear status, they are considered mushbooh or doubtful. The document then discusses glycerol, noting that as a synthesized chemical it is generally considered halal. It specifies that the manufacturer audits its glycerol production to ensure no pig products or alcohol are used. The manufacturing process uses vegetable oils or other synthesized chemicals as raw materials. The supplier, Foodchem, provides halal certification for glycerol and has supplied it globally for many years.
This document discusses halal certified glycerol. It begins by explaining that halal means lawful or permitted in Arabic, while haram means sinful or prohibited. For ingredients of unclear status, the production process must be audited. Glycerol is generally recognized as halal as a synthesized chemical. The manufacturer audits that no pig products or alcohol are used in glycerol's production, and that only vegetable oils and other synthesized chemicals are used as raw materials. The manufacturer has supplied halal certified glycerol globally for many years and can provide halal certification upon request.
The document discusses halal certified sorbitol. It begins by explaining that halal means lawful or permitted in Arabic, while haram means sinful or prohibited by Allah in Islamic law. It then notes that sorbitol is derived from glucose and is generally considered halal as a plant-derived ingredient. However, the manufacturer audits the production process to ensure it does not use any pig products and contains no haram ingredients like alcohol. The document confirms that sorbitol is manufactured without pigs or other haram substances and offers halal certification for customers requiring it.
This document discusses halal certified yeast extract from Foodchem International Corporation. It provides definitions for halal, haraam, and mushbooh in Islamic food terminology. It then explains that yeast extract is generally recognized as halal since it is plant-derived. However, Foodchem audits its yeast extract production to ensure it is free of pork products and contains no alcohol or other prohibited ingredients. Foodchem's halal certified yeast extract has been supplied worldwide for many years and halal certification can be provided upon request.
This document discusses halal certified yeast extract from Foodchem International Corporation. It provides definitions for halal, haraam, and mushbooh in Islamic food terminology. It then explains that yeast extract is generally recognized as halal since it is plant-derived. However, Foodchem audits its yeast extract production to ensure it is free of pork products and contains no alcohol or other prohibited ingredients. Foodchem's halal certified yeast extract has been supplied worldwide for many years and halal certification can be provided upon request.
This document discusses halal certified yeast extract from Foodchem International Corporation. It provides definitions for halal, haraam, and mushbooh in Islamic food terminology. It then explains that yeast extract is generally recognized as halal since it is plant-derived. However, Foodchem audits its yeast extract production to ensure it is free of pork products and contains no alcohol or other prohibited ingredients. Foodchem's halal certified yeast extract has been supplied worldwide for many years and halal certification can be provided upon request.
Halal certified vanillin is a flavor ingredient derived from vanilla beans. As a plant-derived ingredient, vanillin is generally recognized as halal. The manufacturer audits the production process to ensure it is halal, including confirming no pig products or alcohol are used. The vanillin manufacturing process uses synthesized chemicals as raw materials and is pig-free. The manufacturer has supplied halal certified vanillin to customers around the world for many years and can provide halal certification upon request.
This document discusses halal certification for polysorbate 80. It begins by explaining that halal means lawful or permitted in Arabic, while haram means prohibited. For some foods it is unclear if they are halal or haram, and their source and manufacturing process must be audited. The document then notes that polysorbate 80 is synthesized from sorbitol, making it generally considered halal. However, its manufacturing process is also verified to be pig-free and free of other haram ingredients like alcohol. As a top supplier, Foodchem provides halal certification for its polysorbate 80 and can supply customers who require a certified product.
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This document discusses halal certification for erythritol. It begins by explaining that halal means lawful or permitted in Arabic, while haram means prohibited. For foods of unclear status, a process audit is required. The document then notes that erythritol is plant-derived and sugar alcohol, so generally considered halal. However, the manufacturer confirms erythritol's process is pig-free and uses only starch, with no other haram ingredients. As a top supplier, the company provides halal certification for erythritol upon request to customers worldwide.
This document discusses halal certified propylene glycol. It begins by defining halal as something permitted by Allah and haram as something prohibited. It then explains that propylene glycol is generally considered halal as it is a synthesized chemical. The document confirms that propylene glycol's manufacturing process is pig-free and contains no other haram ingredients. It concludes by stating that Foodchem supplies halal certified propylene glycol globally and can provide halal certification upon request.
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Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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1. HALAL REQUIREMENTS
for
FOOD AND CHEMICAL INDUSTRY
By
DR. MOHAMED SADEK
Chairman
HALAL Food Council of Europe
HFCE 1
2. Key Terminology
Halalmeans permissible and lawful
Haram means prohibited
Mashbooh means doubtful
Makrooh means disliked or detested
Zabiha means slaughtered by Muslim
HFCE 2
3. General Guidelines
Only ALLAH (GOD) can ordain what is
Halal and what is haram.
All foods are Halal except those ordained as
haram.
Haram foods include those containing pork,
alcohol, blood, dead animals, and animals
slaughtered reciting a name other than
ALLAH.
HFCE 3
4. Requirements for Meat &
Poultry
Animals must be of the Halal species
Animals and birds to be slaughtered by sane Muslim
Complete removal of blood from the carcass
Humane handling to be practiced
Stunning permitted provided it is not fatal
HFCE 4
5. Requirements for Fish &
Seafood
Fish with scales, universally accepted
Fish without scales not accepted by Some Groups
Shellfish and crustaceans accepted by most but
detested by some groups
HFCE 5
6. Requirements for Eggs & Dairy
Products
Milk and eggs of all acceptable animal species are
permitted
Restrictions on:
– Enzymes from animals
– Emulsifiers of animal origin
– Other functional ingredients
HFCE 6
8. Food Ingredients
All vegetable ingredients are Halal except
intoxicating ones
Animal derived ingredients should be
from animals slaughtered by Muslims or
from fish
HFCE 8
10. Questionable Ingredients
Gelatin
– No distinction on the label for the source of
animal, so any product containing gelatin is
Haram or suspected.
Glycerin
– No distinction on the label for source of
glycerin (animal or vegetable) so any product
containing glycerin is also suspected.
HFCE 10
11. Questionable Ingredients
Emulsifiers:
– C o m m e r c i a l l y a v a i l a b l e m o n o a n d
diglycerides may be manufactured from
vegetable oil, beef fat or lard.
– If not labeled as vegetable, then product is
considered suspected.
HFCE 11
12. Questionable Ingredients
Enzymes:
– The source can be animal, plant or microbial.
Normally the label does not make any
distinction.
Whey and Other Dairy Ingredients:
– Depends on the enzyme used. Normally the
label does not make any distinction, so
products with emulsifiers are Haram or
suspected.
HFCE 12
13. Questionable Ingredients
Alcohol:
– Alcohol (intoxicants) is prohibited in Islam.
– There is no allowance for added alcoholic
drinks in food, cooking or formulations.
– Alcohol naturally present e.g. fruit essences
– Alcohol used for technical reasons, e.g.
Extraction of flavors like vanilla.
HFCE
13
14. GMO s Biotechnology
Chemicals are acceptable
Enzymes are acceptable
Transgenic Foods
Plant to plant gene transfer is ok
Animal to plant gene transfer ?
Animal to animal gene transfer ?
New Species ?
HFCE 14
15. Sanitation & X-Contamination
Allequipment must be clean per visual
inspection
– Clean up after non Halal Ingredients
production
All
Halal products must be segregated to
avoid cross-contamination
HFCE 15
16. MARKETING OPPORTUNITIES
1.4 Billion Muslims in the World
South Asia 400 million
South East Asia 250 million
Middle East 200 million
Asia 200 million
Africa 200 million
Europe 18 million
North America 8 million
HFCE 16
17. HALAL MARKET
Halal,ethnic & specialty stores
Supermarket chains
Food Service
– Universities, schools (public and private) and
airlines
HFCE 17
18. The Importance of Halal
Certification
Background
Pioneering countries in requesting Halal
certificates from the U.S.A.
– Singapore
– Malaysia
– Indonesia
– Saudi Arabia
The products ranged from frozen meat and
poultry to processed meat and food items for
food service, A&W, Mc Donald s, Others. 18
IFCE
19. The Importance of Halal
Certification
Background
Halal regulations are almost 1400 years old.
For 1350 years there was no concept of Halal
certification on paper.
Halal meat was always prepared by Muslims
and was usually sold by Muslims.
Halal foods were made from scratch at home.
There was no use of complex processed
ingredients.
HFCE 19
20. The Importance of Halal
Certification
Halal Activity
Percentages of the requests for Halal
Certificates for various countries.
Percentage of Halal Requests per Country
Indonesia
55%
USA
10%
Singapore
5%
Malaysia Other
20% 10%
HFCE 20
21. HFCE Halal Certification
Technical content/ food technologists
– A group of food technologists to discuss and
recommend any evolving technical issues,
and make recommendations to the Shura
committee.
– Auditors understand the industry and design
audits to complement the company
personnel.
– We speak the language of the industry.
HFCE 21
22. HFCE Halal Certification
Resolvingissues through Shura. Halal is
a matter of faith and commitment.
– Religious Scholars (Shura Committee) upon
recommendation from the Technical
Committee determine new guidelines.
– We are expanding both Technical and
Religious Committees to include diverse
scholars.
HFCE 22
23. HFCE
Guidelines for Halal Certification
1.0-Legal obligations of the parties.
1.1-An application is made to HFCE in original
and signed by the company s authorized
person.
1.2-A confidential contract is agreed to, which
stipulates three types of visits to the facility for
audit and inspection.
HFCE 23
24. HFCE
Guidelines for Halal Certification
1.21-an initial and subsequent yearly
inspection; Expenses for which are paid
for by the company.
1.22-A surprise visit is allowed whenever
the plant is open for business, generally
one visit per year. The expenses are not
billed to the company.
HFCE 24
25. HFCE
Guidelines for Halal Certification
1.23-For the production of critical ingredients, such as gelatin or
meat powders, there will be an on site inspection paid for by the
company. Generally, companies are requested to have halal
certificate for critical ingredients being used in the certifiable
product.
– Critical Ingredients include:
– Amino Acids
– Cheese and its byproducts
– Chemicals derived from fats
– Colorings
– Enzymes
– Extracts
– Gelatin (IFANCA HC only)
– Glycerin/glycerol
– Ingredients processed with enzymes
– Natural and artificial flavorings
– Premixes / blends
– Vitamins (with standardizing ingredients of A and D)
IFCE 25
26. HFCE
Guidelines for Halal Certification
2.0-Reviewof the facility and
ingredients.
2.1-Informationreceived from the
auditor is reviewed to determine the
chance of cross-contamination, and then
standard operating procedures are co-
developed with the company.
HFCE 26
27. HFCE
Guidelines for Halal Certification
2.2-company provides a list of all ingredients
and suppliers. Ingredients are classified into
categories, according to their level of doubt
about non-conformity to the Halal
requirements. [See H1-H9 criteria].
2.3-suppliers are asked to fill out Halal
questionnaires for each ingredient considered
doubtful.
HFCE 27
28. HFCE
Guidelines for Halal Certification
2.4-ingredient conformation is reviewed
and reclassified and the company may
only use approved ingredients in Halal
formulations.
2.41-H1 ingredients-may be used without
restriction.
2.42-H2 ingredients may be used if all
answers in the questionnaire are no.
IFCE 28
29. HFCE
Guidelines for Halal Certification
2.43-if the answer to any of the questions is
yes , the supplier is asked for a Halal
certificate or further information to establish
the status. An ingredient that must have a
general Halal certificate is designated H3 and
an ingredient which requires a batch
certificate, such as gelatin containing
ingredients, is classified H5.
2.44-Halal certified ingredients with a general
yearly certificates are designated H4.
HFCE 29
30. HFCE
Guidelines for Halal Certification
2.45-all food ingredients in the above classes H1
through H5 must have alcohol level less than
0.5%. All ingredients containing alcohol in the
amount of 0.5% or higher that do not contain
animal derived material are classified as H6,
e.g., Natural vanilla flavor which by regulation
contains 35% alcohol. HFCE does not certify
any ingredient containing 0.5% or more
alcohol.
HFCE 30
31. HFCE
Guidelines for Halal Certification
HFCE would certify a food ingredient if
the alcohol level is less than 0.5%. The
control point for the alcohol-containing
ingredients is at the finished product
level, where the alcohol level must be less
than 0.1% in the consumer product.
HFCE 31
32. HFCE
Guidelines for Halal Certification
2.46-ingredients classified as H9 are from
Haram sources and are not permitted to be
used in and around Halal products where
chance of cross-contamination exists.
2.47-HFCE maintains a database of approved
ingredients for each company and its suppliers.
In certain cases where a company manages a
common global database, HFCE may have
direct access to its database.
HFCE 32
33. HFCE
Guidelines for Halal Certification
3.0-issuance of a Halal certificate.
3.1-after the company understands the above
guidelines; The formula is submitted to HFCE
for review with assurance that the product
meets the established guidelines. The company
also submits the amount of alcohol present in
each formulation. Based on this information
HFCE decides whether to issue the certificate
or have the company modify the formula and
resubmit it.
HFCE 33
34. HFCE
Importance of Halal Certification
to the Consumer
It clears the doubt.
It saves time from reading the labels.
Peace of mind and satisfaction.
HFCE 34
35. Kosher vs Halal
Kosher Halal
Pork Prohibited Prohibited
Ruminants Slaughtered by Slaughtered by
& Poultry a Jewish person a Muslim
Restrictions Hind quarters not used Whole carcass used
Salting and soaking No salting
required
Blessing Blessing before entering Blessing on each animal
slaughtering area. while slaughtering.
Not on each animal
HFCE 35
36. Kosher vs Halal
Kosher Halal
Slaughter
By Hand Mandated Preferred
Mechanical Not accepted Accepted
Stunning Not accepted Accepted
Blood Prohibited Prohibited
Gelatin:
Blessed From Kosher Animals From Halal Animals
Dry Bones May Be Halal Bones Only
Fish Kosher Fish Only Any Fish
Pork May Be NO
IFCE 36
37. Kosher vs Halal
Kosher Halal
Enzymes
Microbial Accepted Accepted
Biotech Accepted Accepted
Animal Kosher Slaughtered(?) Halal slaughtered(?)
Porcine No(?) No
Alcohol Accepted Not Permitted
(Source restrictions)
Fish With Scales Only All Fish Accepted
Seafood Not Accepted Varying Degrees of
Acceptance
IFCE 37
38. Kosher vs Halal
Kosher Halal
Combining BIG Problem Not an Issue
Meat & Dairy
Sanitation of Cleaning Cleaning
Equipment Kosherization Ritual Cleansing
Idle Period if heat No Idle Period
treatment is involved
Special Restrictions during Same Rules Year-
Occasions Passover round
IFCE 38
39. Kosher vs Halal
Kosher Halal
Market Size 6 million U.S. Jews 8 million U.S. Muslims
LT 1/2 Observe Kosher Almost All Observe Halal
Worldwide 14 million Worldwide 1400 million
Jews Muslims
?% Observe Kosher Almost 100% Observe
Halal
IFCE 39
40. What is HFCE?
Halal Food Council of Europe
Not for Profit Technical Islamic Organization
Supervising production of Halal foods.
Certifying production of Halal foods.
Finding solutions for new challenges.
Publishing relevant information.
Consulting with Islamic scholars on the practical
issues facing Muslims in selecting food products.
HFCE 40
42. Halal Food Approval Process
Application Presentation re: Halal
Program Review
Process Review
Facility Audit -----Sanitaion Review
RM Procedures
Production Procedures
Labelling Review
Review Meeting Physical Audit
Recommendations Changes
Approval
HFCE 42
43. Halal Food Approval Process
Product Process
Production
Batch Total
Records to IFCE Yearly Certificate
Review
Batch Certificate
HFCE 43
44. Halal Food Approval Process
Monitoring Process
Frequency Audits
I
RM Receipts
Invoice Checks
Production Records
RM where used
Same N.H. Ingredients
Separate RM # for Halal
Packaging P.O. Control
HFCE 44